Butter of Piedmont, start of the procedure for PDO recognition
A promotional committee has been set up to protect the product obtained by mechanically skimming Piedmontese milk cream by centrifugation
by Food Editor
The process to recognise the PDO mark for Piedmont butter has begun. The promotional committee for the PDO was set up on 3 June. Butter made from cow's milk produced in Piedmont can only be obtained from cream obtained by mechanical skimming, by centrifugation.
'It is an excellent product,' says the vice president of thePiedmont Butter Consortium, Marcello Pellegrino, 'thanks to the process that gives it a sweet, fragrant creaminess and preserves its organoleptic and nutritional properties over time. The climate of the production area contributes to giving Piedmont butter an even consistency and an inimitable delicate, velvety flavour. A technical, clean butter with an ideal texture for flaking and a yield that has convinced numerous industry insiders of its goodness'.
Recognition of the PDO could represent, Pellegrino emphasises, 'an added value for dairy companies and an adequate remuneration for the work of farmers, which is the essential condition for securing the entire supply chain and continuing to guarantee consumers quality products that support the economy, work and the territory.
